Terroir

Food is art. Food is community. Food is joy and cultural identity. Increasingly, food is also statecraft.
There is another significant contributor to terroir although never given its due credit: microbes. Soil is rich with a combination of bacteria, viruses, and fungi. For years, this variation, particularly in yeasts, has been thought to contribute to the unique taste and flavour of a wine region. But, until recently, no one quite knew how.
The 2015 Terroir Symposium took place this past Monday in downtown Toronto. With the intent to bring together the innovative
Like many accidental celebrities, Rene Redzepi found himself performing tasks he never endeavoured to perform. "We got very confused at Noma when we first started having success. I went to cooking school to learn to whip a bernaise, not how to deal with the New York Times in a press conference."